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Author Notes: We had leftover poached pears and thought.....hmmm...could make pear bread; pear muffins but the pairing of pears and rhubarb seemed like a good combination. - lefty303

Serves flexbile

4 poached pears (can use more)

1 packet frozen rhubarb (can also use fresh if in season)

1cup sugar

3tablespoons orange juice

1/2cup heavy cream

1pinch cinnamon

Combine rhubarb with orange juice, sugar and cinnamon. Cook gently (stirring often) until rhubarb is softened.
Cut poached pears into small chunks and combine with cooked rhubarb.
Using an immersion blender, blend until smooth. Add heavy cream slowly and stir until creamy.
Adjust sugar and cinnamon if needed.
Chill. Serve with slice of orange and sprig of fresh mint.